Sweet corn tortilla chip enchilada casserole

 This is a combination of a couple of recipes I’ve made previously.

Ingredients:

1 bag frozen honey roasted sweet corn

Tortilla chips

1 pound pulled rotisserie chicken 

2- 10 ounce cans green enchilada sauce

2 cups Mexican blend cheese (shredded), divided 

Preheat oven to 350°. Spray 9x13 casserole dish. Cook corn according to package directions. Then mix corn, chicken, enchilada sauce, and 1 cup of cheese in a bowl. Pour some chips into casserole dish. Spoon chicken mixture over chips. Put one more layer of chips, followed by chicken mixture. Cover with remaining cheese. Bake uncovered for approximately 25 minutes or until cheese is melted and casserole is warm throughout.

Navajo Tacos

1 1/2 lbs ground meat
2 cans pinto beans
2 cans tomato sauce
1 small jar picante sauce
Flour tortillas
Shredded lettuce
Diced fresh tomatoes
Diced onion
Grated cheese
Guacamole
Picante Sauce

Brown meat; drain. Add pinto beans, tomato sauce, small jar picante sauce to meat. Cook 30 minutes. Fry tortillas in oil, lightly browning on both sides. To build taco: place one fried tortilla on a plate, spoon some meat sauce on top. Add lettuce, tomatoes, onion and cheese. Top with a spoon of guacamole and picante sauce.

***This recipe was handed down by my grandma, Peggy Young. We enjoyed this growing up.

Spicy Shrimp Rigatoni

 1/4 cup oil

1/2 Tbs crushed red pepper

1/8 tsp salt

1/8 tsp ground black pepper

1 Tbsp chopped garlic

12 oz shrimp

1 jar Bertolli 4 Cheese Rosa (or Parm Rosa) sauce

2 tsp butter

1/4 cup peas

1 lb Rigatoni pasta, cooked according to package directions

additional 1/2 t crushed red pepper (for garnish)

In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add shrimp and sauté in spices and garlic until shrimp is cooked through.

Add jar of 4 Cheese Rosa, bring to a simmer. Cook until sauce thickens slightly. Turn off flame, add butter and peas and incorporate into sauce.

Toss pasta with sauce. Garnish with crushed red pepper and serve.

 

***If you have trouble locating the 4 Cheese Rosa sauce, you can use 3/4 cup Marinara sauce with 1/2 cup Alfredo sauce.

Crescent Layer Bars

1 can crescent rolls
1 cup white vanilla baking chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves & pieces
1 can (14 oz) sweetened condensed milk

Preheat oven to 350*. Grease bottom and sides of a 9x13 pan with cooking spray. Unroll dough into 2 triangles. Place in pan and press over bottom to form crust. Bake 5 minutes. Remove partially baked crust from oven. Sprinkle vanilla baking chips, chocolate baking chips, almonds and cashews evenly over crust. Pour sweetened condensed milk evenly over top. Bake 20-25 minutes or until golden. Cool 10 minutes. Run knife around edges to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into bars.

Chocolate Eclair Dessert

1 box graham crackers
1 box French vanilla pudding
1 (12 oz) cool whip
1 can chocolate frosting

Mix pudding according to package directions. Add in about 10 ounces of the cool whip. First layer graham crackers in a 9x13 dish. Pour half of pudding mixture over graham crackers. Top with another layer of graham crackers. Pour remaining pudding mixture over this layer. Top with another layer of graham crackers. Soften can of icing in microwave for approximately 30 seconds. Pour over the top of the dessert. Chill 24 hours before serving.

Courtesy: Brendy L.

Chicken Enchilasagna

2 tsp salt-free Southwest seasoning (Mrs. Dash Southwest Chipotle works great)
2 tsp taco seasoning
1 1/4 lbs boneless, skinless chicken breasts, trimmed of all visible fat
olive oil spray
1 can red enchilada sauce
1 can green chile enchilada sauce
4 oz finely shredded reduced fat cheddar cheese
1/2 cup chopped fresh cilantro
3 Tbsp canned, drained and chopped green chiles
Eight 6-inch white or yellow corn tortillas

Preheat oven to 450*. Boil and shred chicken. Mix the chicken with taco seasoning and Southwest seasoning.
Mix the enchilada sauces into a separate bowl and set aside.
Mix the cheese, cilantro and chiles in a second bowl. Set aside.
Cut/tear each tortilla into about 9 even pieces.
Spread 1/2 cup of the enchilada sauce in the bottom of an 8x8 glass or ceramic baking dish. Cover the sauce evenly with about a third of the tortilla pieces. Sprinkle about half of the chicken over the tortillas. Pour about 2/3 cup sauce evenly over that. Sprinkle a third of the cheese mixture over that.
Repeat layering with half of the remaining tortillas, remaining chicken, 2/3 cup sauce, half of the remaining cheese. Follow with another layer of tortillas, sauce and cheese. Cover with foil and bake for 25 minutes. Remove foil and bake another 5 minutes. Remove from oven and let stand for about 10 minutes.

Serves 4

Each serving has 401 calories

Healthier Stuffed Bell Peppers

2 large green bell peppers, cut in half top to bottom and seeded
1 lb extra-lean ground turkey breast
3 Tbsp freshly minced garlic
2 cups cooked brown rice
2 large egg whites, lightly beaten
3 oz reduced-fat feta cheese crumbles
pinch of salt

Preheat oven to 375*. Fill a large pot 2/3 with water and bring to a boil over high heat. Add the peppers and boil for 5 minutes. Drain and place on a cutting board or flat surface.
Place a large nonstick skillet over medium-high heat. Lightly mist with olive oil spray. Add the turkey breast and garlic. Cook, breaking into bite-sized pieces, until no longer pink. Transfer to a medium bowl and add remaining ingredients. Mix well, then spoon 1/4 of the mixture into each pepper half.
Place peppers, stuffed side up in an 8x8 glass or ceramic baking dish. Add water to about 1/4" up the sides. Bake for 20 minutes, or until peppers are tender, filling is hot and light crust forms on top.

Serves 4

Each pepper half has 311 calories.